Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 9 Ratings

Dried apricots and plums dot these lemony glazed scones. They make the perfect sweet bread recipe for brunch.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
18 mins
total:
43 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Lightly grease a large baking sheet or line a baking sheet with parchment paper; set aside. In bowl stir together flour, baking powder, soda, and 1/4 teaspoon salt. Cut in butter to resemble coarse crumbs; set aside. In bowl stir together sour cream, egg, granulated sugar, and 1 teaspoon of the peel; add to flour mixture. Combine just until moistened. Stir in apricots and dried plums. Drop dough onto baking sheet. Bake 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack.

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  • For glaze, stir together powdered sugar and 1/2 teaspoon lemon peel. Stir in enough lemon juice to make drizzling consistency; drizzle over scones. If desired, sprinkle with walnuts. Makes 16 to 18 scones.

Nutrition Facts

200 calories; fat 9g; cholesterol 35mg; saturated fat 6g; carbohydrates 28g; mono fat 2g; insoluble fiber 1g; sugars 13g; protein 3g; vitamin a 534.5IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 175mg; potassium 160mg; calcium 70.7mg; iron 1.1mg.
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